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MILWAUKEE — Drive south from downtown Milwaukee into the Walker's Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
When it comes to leafy green vegetables, kale has been king for a while. It boasts more vitamin C than an orange, more calcium than milk, and more iron per calorie than beef.
When I was in high school, my mom and I threw all kinds of dinner parties.
When fall weather has us hankering for a bowl of warmth, we tend to think of chili and beef stew.
ST. PAUL, Minn. — Baskin-Robbins has 31 flavors of ice cream. The Nook has 31 types of burgers.
Selecting lunch gear used to be simple. Stuff your lunch into a paper bag or pick the box decorated with whichever movie, television or toy character your kid was most smitten with. Done.
Standing outside Scottsdale’s Allstate Appliance last week, I thought about everything I knew about salt. Salt was a valuable commodity in the Middle Ages, it’s a combination of two elements that are toxic to humans on their own, and too much of it causes health problems. Most of all, though, there was no way someone could fill a two-hour lesson on salt tasting.
LYON, France — Salad, the menu at Notre Maison says, is for rabbits.
Like so many kids, my 8-year-old son is no fan of green vegetables. Or at least that's what he moans any time I insist he force down yet more salad at dinner.
When I was a kid, one of my go-to fend-for-myself meals was nachos. Heap tortilla chips, refried beans, olives, meats, cheeses and whatever else struck me onto a giant dinner plate. Sprinkle a most liberal amount of cheese over everything, then pop the whole thing in the microwave for a minute. Done! And delicious.
Hosea Graham has a smooth stride these days.
You don't have to go to some high-end steakhouse or shell out $200 a pound for ultramarbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging. A well-informed purchase and a couple of easy prep steps can make the difference between a so-so steak and one that sends your eyeballs skyward.
Summertime is burger time. And it’s so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return. What’s the magic ingredient? Fat, of course. Beef burgers are high in fat, which guarantees flavor and juiciness. And because fat enhances flavor, it also makes anything else you put in or on the burger taste better, too. Heartbreakingly, as you decrease the fat content in a burger, its flavor tends to go bye-bye, too. This is a real problem if you want to dig into a delicious burger and still want the blood to continue sailing through your arteries. The solution? Turkey. I know. I know. You’ve tried turkey burgers and it was like eating wet cardboard. Hah! But you haven’t tried my turkey burgers... Let’s start with the basic ingredient — ground turkey. While researching this recipe, I discovered that the labels on ground turkey can be quite confusing. You’d figure that a package labeled “lean” would mean what it says. Weirdly, it turns out that the calories and fat in a 4-ounce portion of “lean” ground turkey can range from 120 calories with 1 percent fat to 160 calories with 12 percent fat (which is as rich as a lean beef burger). As always, it’s best to read labels and not rely on words such as “lean” or “white meat” when looking for healthy choices. Or, better yet, grind your own turkey. Start by buying a small package of turkey tenderloins, the flap of meat that lies just under the breast. As little as a 1 1/2 pounds of turkey tenderloins can be ground to produce six burgers. Cut the tenderloins into 1-inch cubes and freeze them for 30 minutes. Pop them in a food processor and pulse until they achieve a medium-grind consistency. Now we come to the crucial part of the recipe, the part I call Turkey Helper. The blandest and driest of white meats, turkey cries out for flavor and moisture. Happily, any number of vegetables can answer this call, including sauteed onions, bell peppers or mushrooms, shredded raw Napa cabbage, or carrots.
Summertime is burger time. And it's so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return.
Is any ingredient more hardworking, yet humble, than the onion?
Burgers and potato salad are traditional fare at Memorial Day picnics, but it's also fun to shake things up every now and again with an unexpected new flavor. And if the recipe for said dish is as easy as it is lip-smacking? So much the better for the cook, who would much rather be relaxing in the sunshine with guests than fretting over complicated details.
When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill.
Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.
Wednesday, May 1 is Customer Appreciation Day at Joe’s Real BBQ in Gilbert. Anyone who shows up between 11 a.m. and 3 p.m. and then from 4 p.m. through the rest of the evening — until they run out of food — will get a free BBQ sandwich made from pecan-smoked meats like chicken breast, pulled pork and beef brisket and pit ham; a free side, like sweet cut corn, potato salad, mac and cheese or BBQ pit beans; and a free drink.
Arizona shoppers are getting a bit of a financial reprieve as prices for meat took an unexpected -- and potentially unexplained -- drop during the first quarter of the year.
Coffee has become my new favorite ingredient when roasting meat.
Super Bowl Sunday surely is one of the meatiest eating days of the year. But it’s still somewhat surprising the lengths some people will go to push their game day feed over the top. Last year, for example, some enthusiastic carnivores went as far as to build football arena replicas out of deli meats, cheese and bread.
You can call it a peppercorn all you like, but the peppery ingredient that puts the buzz in Sichuan-style cooking actually isn’t one.
Allow me to confess right at the start — this is not your grandfather’s Reuben sandwich.
The day of the big game calls for big, stick-to-your-ribs grub.